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  • hello .. i thank you for you comment about the cure versus salt .., however is that what all cures do as in comparison to salt , i mean that's what they used to store meat in the old days ??? lol maybe im answering my own question here... cure prevents botulism .. while the salt dries out the meat for storage . so if that's the case then ... would the cure add some extra flavor ? ithank you again ...
    crazymoon
    crazymoon
    Dan, The cure also adds a reddish pink color to the meat and some flavor. It is the ONLY safe way to cure meat.
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